Brussels sprout salad

Brussels sprout salad

Total: 10 Min. | Active: 10 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 483 kcal
, Fat: 37 g
, Carbohydrate: 16 g
, Protein: 14 g


2 people


The original recipe with guaranteed success is for 2 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


3tbsp white wine vinegar
2tbsp olive oil
½tsp salt
a little pepper


5tbsp almonds, coarsely chopped
1tbsp olive oil
200g Brussels sprouts, blanched, quartered
¼tsp salt
a little pepper
1 fennel (approx. 200 g), thinly sliced
2tbsp cranberries
Purchase ingredients now

How it's done


Mix the vinegar, oil, salt and pepper in a bowl.


Without adding any oil, toast the almonds in a frying pan for approx. 3 mins., remove. Heat the oil in the same pan. Stir fry the Brussels sprouts for approx. 4 mins., season. Add the Brussels sprouts, fennel, cranberries and almonds to the vinaigrette, mix.

Our recommendations

Similar recipes


Simply coloured eggs for Easter?

Try our Easter recipes to surprise your loved ones with something extra special – from cakes and roasts to seasonal veggies.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!